Go Back

Classic British Fish and Chips Recipe | Crispy Beer-Battered Cod & Double-Fried Chips

Learn how to make authentic British fish and chips with crispy beer-battered cod, golden double-fried chips, homemade tartar sauce, and flavorful curry sauce. Perfectly crunchy every time.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 4
Course: Dinner
Cuisine: British
Calories: 780
Ingredients Method Notes

Ingredients
  

For the Chips
  • Large potatoes peeled
  • Neutral frying oil
  • Beef tallow
  • Salt
For the Beer Batter
  • All-purpose flour
  • Potato starch
  • Baking powder
  • Salt
  • White pepper
  • Mustard powder
  • Smoked paprika
  • Cold beer
  • Cold sparkling water
For the Fish
  • Fresh cod fillets
  • Sea salt
  • White pepper
  • Potato starch
Homemade Tartar Sauce
  • Mayonnaise
  • Dijon mustard
  • Chopped cornichons
  • Chopped capers
  • Finely diced shallot
  • Fresh parsley chopped
  • Lemon zest
  • Fresh lemon juice
  • White pepper
  • Salt
Curry Sauce
  • Mayonnaise
  • Honey
  • Lemon juice
  • Curry powder
  • Salt
  • Optional turmeric
For Serving
  • Lemon wedges
  • Malt vinegar
  • Mushy peas
  • Tartar sauce
  • Curry sauce

Method
 

Step 1: Prepare the Potatoes
  1. Peel the potatoes and cut them into evenly sized batons. Keeping them uniform helps them cook evenly.
  2. Rinse the cut potatoes several times until the water becomes clear. This removes excess starch and helps create crispier chips.
  3. Soak the potatoes for at least 30 minutes.
Step 2: Dry the Potatoes
  1. Drain the potatoes thoroughly and pat them completely dry with kitchen towels.
  2. Removing as much moisture as possible is one of the biggest secrets to crispy chips.
Step 3: Mix the Dry Batter
  1. In a large bowl, whisk together:
  2. All-purpose flour
  3. Potato starch
  4. Baking powder
  5. Salt
  6. White pepper
  7. Mustard powder
  8. Smoked paprika
  9. Set aside until ready.
Step 4: First Fry the Chips
  1. Heat a mixture of neutral oil and beef tallow.
  2. Fry the potatoes in batches at a lower frying temperature until cooked through but still pale.
  3. Transfer them to a wire rack placed over a paper towel-lined baking sheet and allow them to cool slightly.
Step 5: Finish the Batter
  1. Add cold beer and cold sparkling water to the dry ingredients.
  2. Whisk until smooth.
  3. Let the batter rest for 5 minutes.
  4. The carbonation helps create an exceptionally light and airy crust.
Step 6: Prepare the Fish
  1. Cut the cod into serving-sized portions.
  2. Season generously with:
  3. Sea salt
  4. White pepper
  5. Lightly coat each piece with potato starch.
  6. This gives the batter something to grip.
Step 7: First Fry the Fish
  1. Dip each piece of cod into the batter.
  2. Carefully lower the fish into the hot oil.
  3. Cook until the coating is lightly golden with just a few browned spots.
  4. Remove and allow the fish to rest while preparing for the second fry.
Step 8: Make the Tartar Sauce
  1. Whisk together:
  2. Mayonnaise
  3. Dijon mustard
  4. Chopped cornichons
  5. Chopped capers
  6. Diced shallot
  7. Fresh parsley
  8. Lemon zest
  9. Lemon juice
  10. White pepper
  11. Salt
  12. Taste and adjust seasoning.
  13. Refrigerate until serving.
Step 9: Make the Curry Sauce
  1. Combine:
  2. Mayonnaise
  3. Honey
  4. Lemon juice
  5. Curry powder
  6. Salt
  7. For a brighter yellow color, stir in a little turmeric if desired.
  8. Chill before serving.
Step 10: Second Fry the Chips
  1. Increase the oil temperature.
  2. Return all the chips to the fryer and cook for 3 to 5 minutes until deeply golden and wonderfully crisp.
  3. Immediately season with salt.
Step 11: Second Fry the Fish
  1. Return the fish to the hot oil.
  2. Cook until beautifully golden brown with an extra crispy coating.
  3. Sprinkle lightly with salt while still hot.
Step 12: Serve
  1. Pile the crispy chips onto serving plates.
  2. Top with the golden battered cod.
  3. Serve alongside:
  4. Homemade tartar sauce
  5. Curry sauce
  6. Mushy peas
  7. Lemon wedges
  8. Malt vinegar
  9. Enjoy immediately while everything is hot and crispy.

Notes

Making authentic British fish and chips at home is easier than it looks once you understand the importance of soaking the potatoes, keeping the batter cold, and using the double-fry method. The result is crispy, golden fish with light, airy batter and perfectly crunchy chips that rival your favorite fish shop. Add homemade tartar sauce, creamy curry sauce, fresh lemon, and a splash of malt vinegar for a classic meal that's guaranteed to impress family and friends.